Chinese Barbecued Pork

Chinese barbecued pork was one of my favorite special dinners my mom would make when I was growing up. I remember always trying to sneak some before dinner and especially after, (if there was any left) from the refrigerator. We visited my parents a few weeks ago and my mom surprised us by making this recipe before we even arrived- bringing back many happy memories. It is both flavorful and tender, delicious on its own as an appetizer, or as part of a Chinese meal.

 Chinese Barbecued Pork from Chinese Cooking Class Cookbook
Ingredients:
2 whole pork tenderloins (about 12oz. each)
1/4 cup soy sauce
1 TBS brown sugar
1 TBS honey
2 tsp. red food coloring, if desired (we always use it)
1/2 tsp. ground cinnamon
1 clove garlic, crushed
1 green onion, cut in half

Directions:
1. Remove and discard fat from meat.
2. Combine soy sauce, sugar, honey, food coloring, cinnamon, garlic and onion in a large bowl or ziploc bag. Add pork, turning tenderloins to coat completely. Cover or seal and let stand at room temperature 1 hour or overnight in refrigerator (I would refrigerate overnight), turning occasionally. 
3. Drain pork, reserving marinade. Place pork on wire rack over a baking pan. 
4. Bake in preheated 350° until done, about 45 minutes. Turn and baste frequently with reserved marinade during baking.
5. Remove pork from oven and let cool. Can be cooled completely and refrigerated. Cut into diagonal slices. Serve warm or cold.

Coconut Lime Cheesecake Bars

I purchased a bag of limes the other day with the idea to make a "summery" tropical dessert. Since I have an ongoing love for both coconut and cheesecake, these bars sounded perfect- a cross between a tangy lemon bar and cheesecake squares, with a coconut crust. Make sure you refrigerate them if you want a firm cheesecake (as pictured above), I cut mine while still warm, and you can see from the picture below, they are quite soft. We still managed to eat more than half the pan (we had company over- but I had doubled the recipe), they were delicious!

Creamy Key Lime Coconut Bars slightly adapted from the baker chick website

Ingredients: 

Crust:

1/3 cup brown sugar

7/8 cup unbleached flour

1 1/2 cup shredded sweetened coconut, toasted

1/4 tsp. salt

1/4 tsp. vanilla or coconut extract

1/4 cup (1/2 stick) unsalted butter, cut into cubes

lime zest

 

Filling:

1 8 oz. package cream cheese, softened

1 3/4 cups sugar

Pinch salt

3 Tbsp unbleached flour

4 large eggs

1/2 cup  lime juice (from regular or key limes)

zest of a lime 

 

Directions:

1. Preheat oven to 350°. Line a 9x9 or 8x8 square pan with parchment paper  with a couple of inches of over-hang. (Note: I doubled the recipe and put it in an half-sheet cookie pan. Obviously, this makes more, but also makes the crust and filling thinner, because both filling and crust are spread thinner. If you want really thick bars, use a 9x9 or 8x8, or if doubling, use a 10x14 pan.)

 

2. Combine all the crust ingredients except butter, in a medium sized mixing bowl. Cut in cubes of butter to flour/coconut mix with a fork or pastry cutter. (Coconut makes it a little more difficult.)  Mix until crumbly and well-combined. Set aside 1/2 cup of the crumbs and press the remaining crumbs into the bottom of the pan.  Bake about 15  minutes, until it's golden brown. Mix lime zest (about 1 tsp) into reserved topping.

3. While the crust is baking, in a medium sized bowl, beat the cream cheese until soft. Add the sugar and salt and beat until well blended.  Stir in the flour, then beat in the eggs, one at a time, beating well after each addition. Stir in the lime juice and zest mixing until smooth. Pour onto the crust.  Bake for 15 minutes.

 

4. Remove bars from oven and sprinkle top with reserved crumbs and bake an additional 15 minutes or until bars are set around the edges but still slightly soft in the middle. (For a firmer bar, bake an additional 3 minutes or until middle is more firm).  Remove from oven and let cool at room temperature for 1 hour. (For a firm bar and to easily cut, refrigerate for a few hours or overnight.)

Rhubarb Buckle

For those of us who have a yearly spring love affair with rhubarb- this is a fun recipe to try.  Serve it with vanilla ice cream for dessert, as a coffecake for breakfast, and as an easily toted picnic lunch treat. (Or just eat it out of hand as you pass through the kitchen...)
 
Rhubarb Buckle slightly adapted from Martha Stewart Magazine, May 2012
Ingredients:
Cake:
1 lb. plus 10 oz. fresh rhubarb pieces (about 2 lbs stalks untrimmed)
2 cups sugar, divided
2 cups all-purpose flour
1 1/4 tsp. baking powder
1 tsp. coarse salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 tsp. finely grated lemon zest
3 large eggs
1 tsp. pure vanilla extract
1/2 cup sour cream

Crumb topping:
1 cup all-purpose flour
1/4 cup light brown sugar
1/4 tsp coarse salt
1/2 stick (1/4 cup) unsalted butter, melted

Directions:
1. Cake: Preheat oven to 350°, with rack in center position. Coat one half sheet pan or two 9in. square cake pans with cooking spray, and line with parchment, leaving an overhang on 2 sides. Stir together rhubarb with one cup sugar, set aside. (Note: I used the half sheet pan; it decreases the amount of cake in each cut square, which I like.)
2. Whisk together flour, baking powder, and salt. Beat together butter, remaining cup sugar, and the lemon zest until light and fluffy. Beat in eggs one at a time, then beat in vanilla. Beat in flour mixture in two additions, alternating with sour cream, beginning and ending with flour mixture.
3. Crumb topping: Stir together flour, brown sugar, and salt. Add melted butter and stir to combine until crumbly.
4. Pour cake batter into pan(s). Spoon rhubarb mixture evenly over cake batter, and sprinkle with crumb topping.
5.Bake until golden on top and cooked through, about 1 hour. Let cool completely in pan. Lift cakes from pan(s) using parchment. Cut into 2 in. squares.

Cake(s) can be wrapped in plastic and stored at room temperature for one day. If storing, remove parchment before wrapping in plastic.

Lion House Cheesecake

We finally sold our house in The South! To mark the occasion, the kids wanted to have a "house selling party".  Upon further discussion, the boys came up with this list of requirements for the party:

• Balloons
• Streamers
• Cheesecake
• A zip line going from the kitchen to the downstairs family room

The balloons and streamers were pretty easy to agree to.  But unfortunately the zip line had to be nixed due to safety concerns.  Thankfully, the kids were pacified about the lack of a zip line when I committed to making cheesecake.

My family has been making this cheesecake recipe for as long as I can remember.  I'm pretty sure my first bite of cheesecake ever was a product of this recipe.  It is a tried-and-true, no fuss, simple, cheesecake that is easy enough to make anytime and fancy enough for special occasions--like house selling parties.

(This recipe hails from The Lion House, a fabulously quaint historical restaurant in the heart of Salt Lake City.  If you are ever in Utah, make sure you check it out; you won't be disappointed.)

Lion House Cheesecake
Source: Adapted from Lion House Recipes

Ingredients:

Crust:
1 1/2 cups graham cracker crumbs, rolled fine
3 Tablespoons sugar
6 Tablespoons unsalted butter
1 teaspoon cinnamon

Filling:
3 (8 oz.) packages cream cheese, softened
1 cup sugar
3 eggs
3/4 teaspoon vanilla

Topping:
1 pint sour cream
3 Tablespoons sugar
1/2 teaspoon vanilla

Directions:
1. Preheat oven to 300 degrees F.
2. To make the crust, thoroughly mix all crust ingredients.  Press firmly into a 9- or 10-inch spring form pan, lining bottom and partially up the sides.  Set aside.
3. In a large bowl or stand mixer, beat the cream cheese well until smooth. 
4. Add sugar to the cream cheese a little at a time, mix well.
5. Add eggs, one at a time, mixing until combined after each addition.
6. Add vanilla, combine thoroughly.
7. Pour filling into crust, allowing at least a 1/2 inch of space at the top of the pan to allow room for topping.
8. Bake for 60 minutes at 300 degrees F.
9. While the cake is baking, prepare the topping.
10. In a medium bowl, whip sour cream; add sugar gradually.
11. Add vanilla, mix well.
12. After the cake has baked for 60 minutes, pour topping over cake, covering completely.
13. Return cake to the oven, bake for an additional 10 minutes.  Cool completely before enjoying.

Posole Chicken Soup

I've had the craving for mexican food lately and found this recipe in  HyVee's Seasons magazine.
What they said about it: An ancient recipe from Mesoamerica, posole is also called hominy soup for the one ingredient that is consistently included to this day.
What I say about it: a tasty upscale variation of taco soup.
try it for a an easy weeknight supper.

Posole Chicken Soup adapted from HyVee Seasons magazine www.hyvee.com

Ingredients:
2 (32 oz) cartons chicken broth
2 (15.5 oz) cans white hominy
2 (14.5 oz) cans fire-roasted diced tomatoes, undrained
2 tsp. adobo sauce, from chipotle peppers in adobo sauce can
2 cups plus 1/4 cup chopped fresh cilantro (about 1 bunch)
1 tsp. dried oregano
1 rotisserie chicken, skin removed, de-boned, and chopped (2-3 cups chicken)
3 TBS olive oil
1 cup chopped carrots
1 cup diced yellow onion
1 poblano pepper, seeded and diced
2 avocados, seeded and chopped
2 cups Mexican shredded cheese
2 cups tortilla chips
1 cup sour cream



Directions:
1. In a large stockpot, combine broth, hominy, tomatoes, adobo sauce, 2 cups cilantro and oregano. Stir in chicken. Cook and stir over medium-high heat until heated through.

2. In a large skillet, heat olive oil Saute carrots, onion, and poblano pepper about 5 minutes or until tender. Add to stockpot. Allow to heat through and serve hot.

3. Serve or top with avocado, cheese, chips, sour cream and cilantro.
Makes 16 cups. 

Chocolate Mint- Chip Ice Cream Sandwiches

Made these for family night treat.
All I can say is: YUM.
Chewy brownie cookie, mint chocolate chip ice cream: simple, divine.
May my summer may be filled with these little sandwiches.

P.S. Use any flavor of ice cream that you desire.... So, so good.

Chocolate Mint-Chip Ice Cream Sandwiches   

slightly adapted from Mel's Kitchen Cafe (www.melskitchencafe.com)

INGREDIENTS:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces bittersweet chocolate, chopped
4 tablespoons butter
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup semisweet chocolate chips (mini chips would be best)
3 tablespoons sugar
1 pint mint chocolate chip ice cream (or whatever flavor you want)


DIRECTIONS:
1. Preheat oven to 325ºF. Line 2 rimmed baking sheets with parchment, silpat liners or lightly grease with cooking spray.
2. In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a large bowl, place the 4 ounces chocolate and the butter. Microwave on low power for one minute intervals until the chocolate and butter are melted and combined, stirring after every minute of cooking. Take care not to microwave at too high of power or the chocolate can scorch.
3. Let the chocolate mixture cool slightly, then whisk in the brown sugar, egg and vanilla. Beat the mixture until it is well combined.
4. Gradually stir in the flour mixture. Add the chocolate chips and mix.
5. Roll the dough into about 16 balls (12 to 14 if you want larger ice cream sandwiches, or more if you want smaller sandwiches. I did about 20). Roll each ball of cookie dough in the sugar. Transfer the dough balls to the prepared baking sheets, placing about 2 inches apart.
6. Bake the cookies until they are puffed, 12 to 15 minutes.
7. Transfer the cookies to a wire rack and let cool to room temperature. Repeat with the remaining dough. When the cookies have all cooled, place them in the freezer in an airtight container until they are very cold. (I skipped the step of freezing).

8. Remove the cookies from the freezer (or just working with cooled cookies)  and working quickly, arrange half of the cookies bottom side up and top each with a small scoop of ice cream in the middle of the cookie. Use a cookie scoop for the ice cream for smaller cookies (I used a cookie scoop) or a regular ice cream scoop for larger cookies. Top with a second cookie and press together lightly. Wrap each in plastic wrap and freeze until firm, about 1 hour. I just put mine in a pan in the freezer for about an hour. 

9. When ready to serve, remove from freezer and let sit on the counter for a few minutes to soften. Serve and enjoy!

Notes: My cookies didn't flatten as much as the original recipe, but were still wonderful. I also found it difficult to roll the dough into balls at first, so I refrigerated my dough a bit to stiffen it up- but that probably contributed to them not flattening as much. If you refrigerate the dough, try pressing the cookies with the bottom of a cup or your hand before you bake them for a flatter cookie.

Brown Sugar & Balsamic Glazed Pork Tenderloin and Hasselback Potatoes

Pinterest.  The website that inspires, overwhelms, motivates, and increases feelings of inadequacy all at once.  And I can't get enough of it.  Go figure.

I've pinned a few zillion recipes, and I've tried some of them, but none that would make it into my regular repertoire, until these two.  They are quick, fancy-schmancy, and taste fab-u-lous. 

Thank you, Pinterest, for introducing me to them.

Brown Sugar & Balsamic Glazed Pork Tenderloin
Adapted from C+C Marriage Factory

2 lb. pork tenderloin

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

1. In a small bowl, combine sage, salt, pepper, and garlic.  Rub over pork tenderloin.

2. Place meat in slow cooker.  Add water.  Cover and cook on low for 6-8 hours.

3. About 1 hour before the meat is finished cooking, combine ingredients for glaze in a saucepan, and cook over medium heat, stirring frequently until sauce has thickened.  (Watch it carefully so it doesn't boil over; this sauce is a booger to try to clean off of a glass cook top if it boils over and bakes on.  Trust me, I know.)

4. Remove any excessive liquids from the slow cooker (I left about 1/2 cup of liquid in the bottom, but removed the rest.  I also turned my slow cooker heat up to high for the last hour because my meat seemed extra liquid-y.) 

5. Baste tenderloin with glaze 2 or 3 times during the last hour of cooking.

6. Serve hot with any remaining glaze on the side.

Hasselback Potatoes

Adapted from Seasaltwithfood

6 medium Yellow or Gold or Red potatoes

2 - 3 cloves garlic, thinly sliced
2 Tablespoons olive oil
2 Tablespoons Butter
Sea salt or kosher salt

Freshly ground black pepper

1.  Preheat the oven to 425˚F.

2. With the flattest side down,  start from one end of the potato and thinly slice without cutting all the way through.  (I placed my potatoes in the bowl part of a large wooden spoon to keep me from slicing all the way through.)

3. Arrange the potatoes in a baking sheet and insert the garlic in randomly between the slits.   Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some salt and freshly ground black pepper on top of each.

4. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Hawaiian Chicken

After spending a few years The South, we just moved back to the Midwest.

In the middle of winter. 

Brrr!!!

Have you ever been to the Midwest in the middle of winter?!?  The wind blows, the snow piles up, and the temperatures hover around zero degrees.

In our little corner of The South, winter lasted about a month, and IF the temps dropped into the teens, people would hardly leave their houses.  Here in the Midwest, people solider on, no matter what the temp is outside.  It will take me some time to re-acclimate myself.

In the meantime, I made this Hawaiian Chicken to remind me that there are warm times ahead.  The combination of the savory teriyaki and the mandarin oranges & fresh pineapple makes it a perfect winter's-day-comfort-food, while at the same time being light enough to be enjoyed in the middle of summer.

A big thanks goes to my friend, Rebecca, for sharing this recipe with me.

Hawaiian Chicken
(Source: Rebecca Greenwood)

2 1/2 lbs. Boneless skinless chicken breasts, cut into bite-sized pieces
1/3 cup vegetable oil
1/3 cup teriyaki sauce (We like SoyVay Veri Veri Teriyaki--or some other low-sodium teriyaki sauce)
1/4 cup soy sauce (We use low-sodium, otherwise it's too salty)
1 package onion soup mix
1 20 oz. can pineapple chunks or tidbits
1-2 11 oz. can(s) mandarin oranges
1 fresh pineapple, cut into bite sized pieces, divided

Heat oil in wok over medium high heat.
Add chicken and let simmer till mostly cooked, about 7 minutes.
Add sauces, soup mix, canned pineapple with juice, and 1/4 of fresh pineapple pieces.
Mix together well..
Cover wok loosely, turn down heat to medium and let simmer for 15-20 minutes or until chicken is glazed.
Serve over rice and top with remaining pineapple and mandarin oranges.

Soft & Chewy Ginger Snaps

Like Whitney said, our lives have been a bit hectic over the past few months.  I am ashamed to admit that for a while there, I think we only ate food that:

a) Came from a restaurant, or

b)Came from the frozen foods section and simply had to be put in the oven

Thankfully, we are finished with that stage and I'm ready to spend some time in the kitchen again.

A friend gave me the recipe for these cookies several years ago and they deserve their time in the baking-spotlight.  After a cold afternoon spent playing in the snow, the cinnamon-molasses scent of these cookies instantly warms you before you even take the first bite.  Perfect cookies for all winter long.

Soft and Chewy Ginger Snaps

Source: Sara Seifert

3/4 cup butter, softened

1 cup brown sugar

1 egg

1/4 cup molasses

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon ginger

2 teaspoons baking soda

2 1/2 cups flour

white sugar

Preheat oven to 375 degrees.  Cream together butter, brown sugar, egg, molasses, and vanilla.  In a separate bowl, combine cinnamon, ginger, baking soda, and flour.  Add dry ingredients to the creamed mixture, mix until combined.  Form dough into 1" balls.  Roll each ball in white sugar.  Place on ungreased cookie sheet, bake for 7-9 minutes.  Remove from cookie sheet immediately and allow to cool on a wire rack.

Makes about 4 1/2 dozen cookies.

Broccoli and Cauliflower Salad

My sister and I have been a little busy lately: 3 moves, selling houses, a family reunion, and the holidays. We still have one move and one house to sell, but hopefully the crazy busy months are behind us. After months of frozen pizzas, fast foods, and box meals, we are back and ready for some real food. 

This recipe is one that our family makes at Thanksgiving nearly every year. A friend of mine brought it over to a barbecue with the delightful addition of sunflower seeds. Be sure to cut the broccoli and cauliflower into manageable bite-sized pieces.

Broccoli and Cauliflower Salad

Ingredients:
3 heads of broccoli, washed and cut into bite-sized pieces
1 head cauliflower, washed and cut into bite-sized pieces
1 cup. mayonnaise
2 TBS sugar
3 TBS apple cider vinegar
1/4 c. finely diced red onion
1 cup sunflower seeds
1 cup Jack shredded jack cheese
10 slices bacon, cooked and crumbled or sliced thin

Directions:
Combine broccoli and cauliflower in a large bowl. Set aside or refrigerate until ready to serve.
In a separate bowl, combine mayonnaise, sugar, vinegar and red onion. Dressing may be made ahead and refrigerated. 
Immediately before serving, combine broccoli and cauliflower and mayonnaise dressing. Stir in sunflower seeds, cheese, and bacon.